Recipe courtesy of:

1 lb sliced almonds
3 oz sorbet syrup
3 oz powdered sugar
12 oz tempered milk chocolate

Sorbet Syrup:
5 cups water
9 oz sugar

Bring water and sugar to a boil.

Combine almonds, syrup and powdered sugar. Toast in oven on a cookie sheet at 350° F while turning mixture frequently until evenly golden brown. Combine 1/3 chocolate with 1/3 mixture. Spoon out in little mounds. Repeat.

Serve when chocolate has set.